Preparation

Combine flour, sugar and salt. Cut in butter (original recipes used lard) using pastry cutter, 2 knives or food processor until particles are the size of moderate seeds. Mix yeast with sour cream then lightly beat egg yolk and add to sour cream and yeast mixture. combine the two mixtures using a heavy duty spoon, fork or your hands. If dough is too wet add a small amount of additional flour. Form dough into 2 - 3 loafs. wrap in plastic or foil and chill over night in refrigerator.

Recipes vary widely as to construction of the kiffle and this recipe will work for all. Make the egg wash. While the dough is still chilled break off a ball the size of a golf ball. Hand roll untill the ball is even. Place on a floured board and rollout into a 4-5 inch circle. Cut circle into 6 wedges. separate on the board. Place scant spoon in center of wedge toward the back edge. Roll from back edge to point, place on parchment covered or non stick cookie sheet.

Remove from oven and cool on wire rack. As the filling tends to leak out lowels are not recommended. when cool kiffles may be sugared with powdered sugar either from a shaker or tossed in a paper or plactic bag.

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Reviews

For a flakier finished product do not over work the dough and don't let the dough warm when rolling out. The yeast in the dough allows the dough to be rolled very thin as long as you maintain adequate flour on the board. For easier construction I use a cake decorating bag and flat nozzle to apply the filling in a T across the wide edge and down the middle. When making pastry check the content of your ingredients as many margarines contain significant amounts of water. [I posted this recipe.]